Honey-Dijon Chicken and Apples
The distinct flavors of Dijon mustard and sweet Cortland apples are the stars of this chicken dish.
- 8 boneless chicken breasts or thighs (2 to 2 1/2 pounds)
- Kosher salt and freshly ground pepper to taste
- 2 tablespoons extra-virgin olive oil
- 1 large onion, cut into large chunks
- 2 cooking apples (such as Cortland), cut into slices or wedges
- 1 cup low-sodium chicken broth
- 2 to 3 Tablespoons Dijon or whole grain mustard
- 2 Tablespoons honey
- 1 1/2 teaspoons unsalted butter, softened
- 1 tablespoon almond flour
- Preheat the oven to 450 degrees F.
- Season the chicken with salt and pepper.
- Heat the olive oil in a large cast iron skillet over medium-high heat.
- Working in batches, if necessary, add the chicken and cook until golden on one side, about 6 minutes.
- Flip and cook 2 to 3 more minutes, then transfer to a plate.
- Pour off all but 2 tablespoons of the drippings.
- Add the onion and apples to the skillet and season with salt and pepper.
- Cook until slightly softened, about 4 minutes.
- Mix the broth with the mustard and honey, then add to the skillet and bring to a boil.
- Cook until chicken is cooked through completely.
- Mix the butter and flour to form a paste.
- Use a slotted spatula to transfer the chicken, apples, and onion to plates.
- Bring the pan juices to a simmer, whisk in about half of the butter-flour mixture and boil to thicken, 2 minutes.
- Continue to cook, adding more of the butter-flour mixture as needed to make a slightly thick gravy.
- Season with salt and pepper.
- Pour over the chicken and serve.